From the Kitchen of The Pearl of Seneca Lake B & B
Dundee, NY

Apricot Orange Cream Scones

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I discovered this Betty Crocker recipe for Apricot Orange Cream Scones on Pinterest.   The Apricots give it a very nice flavor that is hard to resist.   Interestingly, it has no eggs or butter in the recipe.

Apricot Orange Cream Scone Recipe

Combine:
2 cups flour
3 tbsp sugar
3 tsp baking powder
2 tsp grated orange peel
½ tsp salt
½ cup chopped dried apricots
½ cup white vanilla baking chips

Add all at once, stirring to moisten:
1 1/3 cups whipping cream ( I use half and half)
1/2 tsp almond extract

Transfer to a floured surface and knead the dough 6-7 times.   Either divide the dough in half forming 2 circles or make one big circle.   Cut the dough into triangle shapes and place on prepared cookie sheet.

I like to place the uncooked scones in the refrigerator to keep cold while I continue with other breakfast items.   You can bake immediately or refrigerate for a few hours or overnight.   Bake in a 400 deg oven for 10-13 minutes or until golden brown.

Drizzle over warm scones:
1 cup powdered sugar
2-3 tbsp orange juice